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This used to be called Wok Oil. If you loved wok oil then you will love this. It has an amazing smell. I use it to rub steaks prior to salting and searing. Sous vide a steak to medium rare (130 degrees) for an hour or two then pat dry and rub with this oil. Salt to taste then sear in a cast iron pan as hot as you can get it a minute and a half on each side. You will end up with a salty crust in a steak that is perfectly medium rare all the way through. Juicy! Sous vide keeps all the juices in the steak. The only thing I miss about pan cooking a steak is the deglazing process with a glass of wine. Tastes so good on the steak. Now I keep the wine in the glass and enjoy the pure taste of the beef.

I JUST used this. I made some egg fried rice. I dropped some of this in the pan, and sauteed some diced onions in it. Then with a little butter too, I dropped the white rice, soy sauce and egg and whipped it up. I didn't use any other seasoning, and I still got great flavor from this oil. I can't wait to make more, and other types of stir fry.